The soaking method of dried squid whiskers

Home style recommendation: Slow soak in cold water (retains original flavor, chewy texture, suitable for light dried squid whiskers, commonly used in Weihai)

1. First, simply rinse off the surface dust and place it in a basin, letting the cold water completely submerge

2. Soak in the refrigerator compartment for 6-12 hours (overnight is most suitable), and change the water once in the middle to prevent spoilage and reduce fishy smell

3. After softening: Tear off the purple black thin skin on the surface, remove the hard teeth in the middle, and rinse thoroughly repeatedly

4. Pre treatment blanching: Bring water to a boil, add ginger slices and cooking wine, add squid and blanch for 20-30 seconds. Immediately remove from the water to prevent overcooking and hardening

Suitable for: stir fry, barbecue, cold mix, with a tight and chewy texture

Quick warm water bubble (urgent to eat)

Soak in 30-40 ℃ warm water (not too hot to the touch) for 3-4 hours, and change the water midway; After soaking, remove the skin, clean, and blanch for a short period of time.

Do not soak directly in boiling water, as the outer layer will become stiff and the inner core will remain hard

Baking soda alkali hair (if you want it to be particularly soft, tender, and have bigger hair, this is a restaurant practice, not recommended for beginners)

1. Soak in cold water for 3 hours before softening

2. Add a small amount of baking soda (about 5g to 500ml of water) to clean water and soak in squid whiskers for 2 hours. Check the condition frequently and remove immediately after the squid is fully cooked

3. Focus! Rinse repeatedly with plenty of water for 2-3 hours to thoroughly remove any alkaline odor, otherwise it will become bitter and have an alkaline taste

Suitable for: squid soup, hot pot; Disadvantage: Some of the freshness will be lost